Polysaccharides, Oligosaccharides and Nitrogenous Compounds Change During the Aging of Tempranillo and Verdejo Sparkling Wines
Martínez-Lapuente, L., Apolinar-Valiente, R., Guadalupe, Z., Ayestarán, B., Pérez-Magariño, S., Williams, P., Doco, T.Language:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.8470
Date:
June, 2017
File:
PDF, 1.33 MB
english, 2017